We used to hang pheasent until they fell of the line from their weight. Yes, it is a German thing, at least that is who taught me to do it. Also, you will find your best, most tender beef is aged forever. Back in the day of the thick backfated shorthorn they would hang them until they ripped through the hook. You would just scrap off the mold from the fat. Doesn't sound to sanitary but grandpa ate like that for the first 40 years of his life and is pushing 90 now.

Anthony